Lemon Sherbet

Ingredients:
2 cups heavy cream
5 tablespoons artificial sweetener
1 tablespoon lemon rind, grated
4 tablespoons lemon juice

Directions:
Stir cream and Sugar Twin until Twin dissolves. Freeze until mushy.

Remove from freezer and add lemon rind and juice. Beat until smooth.

Freeze again for about 2 hours.

Beat cream once more and freeze until frozen.